Belgian Beer Steamed Mussels
Fresh mussels make a flavorful appetizer, steamed in Belgian-style beer with smoked ham, garlic, and herbs.
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Instructions
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Thoroughly scrub each mussel and remove its beard.
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Heat oil and 1 tablespoon butter in a saucepan over medium heat; cook ham until crispy, about 4-5 minutes.
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Add garlic, shallot, and thyme to the pan, cooking in rendered fat for 2 minutes until soft. Stir in mussels and cook for 1 minute.
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Pour in the beer, cover, bring to a boil over medium-high heat, then reduce heat and simmer for 8-10 minutes until all mussels open; discard any that remain closed.
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Stir in parsley, tarragon, basil, lemon juice, and the remaining 1 tablespoon butter, tossing until melted. Season with salt and pepper to taste.
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Serve mussels in bowls, spooning broth over them, and accompany with bread.